Saborealo Bakery

926 Cypress Pkwy, Kissimmee, FL 34759 · Permanent Food Service · License 6309073

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 28 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 complaint inspection
6 high priority, 6 intermediate (2 fixed on the spot), 17 basic (2 repeats); basic violations cost 12 at most
-64
Safety score36

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov42026

Complaint inspection

29 violations found

First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
- 6 High priority
- 6 Intermediate
- 17 Basic
What the inspector cited
High priority6
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken, pork over sauces and plantains in reach-in-cooler.
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw meats in freezer not in original packaging not in proper cooking temperature order.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken above raw pork, raw beef.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Dry bakery goods in wastebasket bins.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm after approximately 3 runs. Assisted operator in setting up three-compartment sink for proper sanitizing.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate6
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Provided form to operator and explained how to complete.
  Fixed on the spot
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided to operator.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator does not have chlorine test strips for dish machine or quaternary strips for three-compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  As evidenced by tongs inside front counter handwashing sink at start of inspection. Employee removed tongs.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certificate provided was for owner not in establishment. Manager-on-duty did not have certificate. More than 4 employees working at time of inspection.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic17
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soy sauce packets on floor at front counter. Operator removed.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop on drain grate at soda machine. Employee removed.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Knives between maketable and prep table next to dish area.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Water bottle on counter over to go boxes. Water bottle next to sani bucket, food equipment and bulk bins in kitchen.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  0 ppm.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Throughout kitchen.
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Sani buckets throughout kitchen on floor and next to food items and equipment.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice well at soda machine had spilled beverage. Employee cleaned ice bin.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Microwave takeout bowl on floor in front line. Operator removed.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Very slow draining water in kitchen handwash sink.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Front counter handwashing sink. Provided sign to operator.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  At entrance to kitchen.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Ceiling tiles throughout all food service and food prep areas are porous.
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  Flashlight was needed to see items in walk-in-cooler during inspection.
- Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
  Employee belongings stored with food and single service items throughout establishment,
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  2 CO2 tanks In prep area.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.